Dairy-Free Aalu Ki Sabji
Savor the comforting flavors of Dairy-Free Aalu Ki Sabji, a classic Indian potato curry that's hearty, flavorful, and completely free of dairy—perfect for those with dietary restrictions or anyone seeking a plant-based twist on a traditional favorite. This quick and easy recipe features tender chunks of potato simmered in a fragrant blend of onions, tomatoes, and warming spices like cumin, turmeric, and coriander. Enhanced with the earthy crunch of mustard seeds and the zing of green chilies and ginger, this dish is a simple yet satisfying delight. Ready in just 40 minutes, it pairs beautifully with soft roti, flaky parathas, or steamed rice, making it a versatile choice for an effortless weeknight dinner or a satisfying lunch option. Garnished with fresh coriander for an extra burst of flavor, this dairy-free Indian curry is sure to become a staple in your kitchen.
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Ingredients
- 4 medium-sized Potatoes
- 2 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 large, finely chopped Onion
- 1 medium-sized, finely chopped Tomato
- 2 finely chopped Green Chilies
- 1 inch, finely grated Ginger
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon (or to taste) Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh Coriander Leaves
Directions
Step 1
Peel and cube the potatoes into small bite-sized pieces.
Step 2
Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter and release their aroma.
Step 3
Add finely chopped onions and sauté until they turn golden brown.
Step 4
Stir in the grated ginger and chopped green chilies. Cook for 2-3 minutes until the raw smell fades away.
Step 5
Add chopped tomatoes and cook until they become soft and mushy, about 5 minutes.
Step 6
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Step 7
Add the cubed potatoes into the pan. Stir to coat the potatoes evenly with the spices.
Step 8
Pour in the water. Mix everything well and cover the pan with a lid. Lower the heat to simmer and cook for about 15 minutes, or until the potatoes are tender and cooked through.
Step 9
Remove the lid and increase the heat to evaporate any excess moisture, stirring occasionally to avoid sticking to the pan.
Step 10
Once the desired consistency is reached, turn off the heat and garnish with freshly chopped coriander leaves.
Step 11
Serve hot with roti, paratha, or rice.
Nutrition Facts
| Serving size | (1452.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1190.7 |
| Total Fat 32.2g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3645.4mg | 0% |
| Total Carbohydrate 210.3g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 31.2g | |
| Protein 26.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 257.7mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 5135.4mg | 0% |
Source of Calories